高静水压技术及其在乳制品中应用研究进展  

Research Progress of High Hydrostatic Pressure Technology and Its Applications in Dairy Products

作　　者：胡航伟 段秋虹[1] 刘凌霄 陈英杰 王亮[3] 刘云国 HU Hangwei;DUAN Qiuhong;LIU Lingxiao;CHEN Yingjie;WANG Liang;LIU Yunguo(College of Food Science and Engineering,Zhengzhou University of Science and Technology,Zhengzhou 450064,China;Linyi Academy of Agricultural Sciences,Linyi 276000,China;College of Life Science and Technology,Xinjiang University,Urumqi 830017,China;College of Life Sciences,Linyi University,Linyi 276000,China)

机构地区：[1]郑州科技学院食品科学与工程学院,河南郑州450064 [2]临沂市农业科学院,山东临沂276000 [3]新疆大学生命科学与技术学院,新疆乌鲁木齐830017 [4]临沂大学生命科学学院,山东临沂276000

出　　处：《食品工业科技》2023年第10期423-429,共7页Science and Technology of Food Industry

基　　金：山东省高等学校青创人才引育计划创新团队项目;山东省重点研发计划(医用食品专项计划)(2019YYSP026)。

摘　　要：高静水压技术是一种重要的非热物理技术,其能耗小、无污染、效率高、对食品品质几乎无影响。因此,在食品加工中有较好的应用前景。乳及乳制品作为人们日常消费的食品,其营养物质组成丰富,也具有诸多有益的生理功能,对改善人体健康、预防疾病有重要价值。本文系统地总结了高静水压技术的特点、作用机制以及近年来在乳制品方面应用的研究状况,旨在为高静水压技术在科学研究和食品加工应用提供一定的理论参考。High hydrostatic pressure(HHP)technology is an important non-thermal physical technology with low energy consumption,no pollution,high efficiency and almost no effect on food quality.Therefore,it has a better application prospect in food processing.As a food for daily consumption,milk and dairy products are rich in nutrient composition and also have many beneficial physiological functions,which are of great value for improving human health and preventing diseases.This paper systematically summarizes the characteristics,mechanisms,and applications of HHP technology in dairy products in recent years.It aims to provide some theoretical reference for the application of HHP technology in scientific research and food processing.

关 键 词：高静水压 非热加工 乳制品 营养价值 

分 类 号：TS252.1[轻工技术与工程—农产品加工及贮藏工程]